Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Publication date: Available online 3 May 2018 Source:Trends in Food Science & Technology Author(s): Chongtham Nirmala, Madho Singh Bisht, Harjit Kaur Bajwa, Oinam Santosh Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes. Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals. Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo lea...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research